I used to be a garlic in the jar kinda gal. I always kept a jar in my fridge to pull out when a recipe called for garlic. I love the smell of garlic sauteeing in a pan and the taste of anything with garlic in it so I use it often. I just always assumed it was easier to use the garlic in a jar and probably tasted just as good. That was until I tasted fresh garlic--wow! What a difference it made in all my recipes! I started to buy heads of garlic from time to time instead of the jar. Unfortunately, I still didn't use it all that often because it was such a pain to peel and chop. Somewhere along the line, in my Food Network fanatic days, I learned a few quick tricks to peel fresh garlic. The first is one that almost everyone is familiar with--place an unpeeled clove of garlic on a cutting board, put a chef's knife on top of it and smack it with the heel of your hand. The peel comes right off! Of course, you still have to chop it, which I hate.
But did you know that you can put an unpeeled clove of garlic in a garlic press? Squeeze the garlic out and the peel stays behind in the press. So much easier and a big time saver. Now I always keep fresh garlic on hand (plus a jar in the fridge for those days I'm feeling really lazy AND garlic salt and garlic powder in the spice cabinet--I told you I love garlic!).
Do you use fresh garlic or garlic in a jar?